Spiralized Turnip Mushroom and Tomato Risotto

Name: Spiralized Turnip Mushroom and Tomato Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 3 large turnips; 1 tablespoon extra virgin olive oil; 1 medium white onion; 16 ounces baby portobello mushrooms; 2 garlic cloves; 1/4 teaspoon red pepper flakes; 1 teaspoon dried oregano; Salt and black pepper to taste; 1 (28 ounce) can Crushed Tomatoes with basil; 1/4 cup Parmesan cheese; 1/4 cup grated Pecorino Romano cheese; 1 tablespoon finely chopped flat-leaf parsley

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Serves:

6 people

Prep Time:

20 minutes

Cook Time:

20 minutes

Spiralized turnips are riced in a food processor and used in place of processed cooking rice, for more nutrients and a clean-eating friendly alternative to a classic, heavy Italian meal.

Ingredients

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3 large turnips, peeled and spiralized using Blade C
1 tablespoon extra virgin olive oil
1 medium white onion, diced
16 ounces baby portobello mushrooms, sliced
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
Salt and black pepper to taste
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1/4 cup Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1 tablespoon finely chopped flat-leaf parsley, to garnish

Instructions

Place the turnip noodles into a food processor and pulse until rice-like.
Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onion, mushrooms, garlic and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and add in the tomatoes.
Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference. Once cooked, fold in the cheese and stir until fully combined.
Transfer to a serving dish, garnish with parsley and serve immediately.

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Spiralized Turnip Mushroom and Tomato Risotto

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